FOR THE SAUCE
3 Roma tomatoes
3 Guajillo chiles, stemmed and seeded (you can also use New Mexican chiles)
1 clove garlic
1/3 of a medium white onion
a couple parsley sprigs, (optional)
Corn chips, the sturdy Mexican style chips. If you can’t find them, you can fry stale tortillas. If you don’t have stake tortillas, dry them in the sun for a day or you can place fresh tortillas in a 325 degree oven for 12-15 minutes until they’re hard and fully dried. This ensures that they will absorb much less oil and be crisp when you fry them. Fry them in sunflower, peanut oil or lard.
Crema Mexicana, sour cream or yogurt
Mexican cheese, queso fresco (fresh cheese) for a light flavor or the aged Cotija for a stronger (more authentic) dish
White onion, slivers, rinsed and drained
Salsa Roja (recipe link below)
Fill a small saucepan with about 3/4”/2cm of water. Bring it to a boil and add your tomatoes, chiles, garlic, onion and parsley if using it. Reduce the heat to a simmer and cook 10-15 minutes or just until the chile begins to soften. With tongs, transfer all the ingredients to the container of your blender and add in a little more than half of the water. Blend until it is a smooth puree thinner than tomatoes soup, but not watery.
The next step is optional, but worth it.
Reserve the rest of your cooking liquid should you need to thin the sauce after frying. Wipe out your saucepan. Place your saucepan over medium high heat. Add one tablespoon of butter and when it begins to brown pour in your tomato sauce and cook it for an additional 10 minutes. You might need to add more cooking liquid at this point to thin it a bit before adding in your chips. Once cooked, taste for seasoning and keep warm until you’re ready to add your chips.
Add your chips just before you’re ready to eat. You want to stir the chips to coat them then IMMEDIATELY remove them to your plate. This will be less than 1 minute. You want crisp chips that are completely coated in sauce. Garnish your chilaquiles and top them with a fried egg if you choose. Serve warm.
Serves 3 as a main, 4 as a small plate.
2 Qt saucepan w/ lid: http://goo.gl/abDbXn
8” copper frying pan: http://goo.gl/Xz4aq8
Flexible spatula: http://goo.gl/HFUiFO
Camper flatware: http://goo.gl/o9CRNT
My favorite blender: http://goo.gl/d3E9Uv
Composite cutting board 6×8”: http://goo.gl/S5b40K
My chef’s knife: http://goo.gl/KZbCkP
My ‘camper’ knife: http://goo.gl/n9xjqA
Not paper ‘paper’ plates: http://goo.gl/mkqoSm
French blue melamine bowls: http://goo.gl/c6zsgf
Lime squeezer: http://goo.gl/FNd8G6
Latex gloves for handeling chiles: http://goo.gl/wyAnaR
Sea salt: http://goo.gl/AHMLme
Guajillo chilies: http://goo.gl/93IepM
Chili d’Arbol: http://goo.gl/ngB4pq
BOOKS ON MEXICAN CUISINE
Diane Kennedy Mexican Cooking: http://goo.gl/n51PKj
Rick Bayless: http://goo.gl/uGxRRt, http://goo.gl/UHY6KH
Oaxaca al Gusto: An Infinite Gastronomy: http://goo.gl/9umznt
Encarnacion’s Kitchen: Mexican Recipes from Nineteenth-Century California, Selections from Encarnación Pinedo’s El cocinero español: http://goo.gl/2kmLNz
Chile 101: http://youtu.be/KMoC-3hWfN8
Salsa Roja, AKA Magic Sauce: http://youtu.be/Lep66K8KOEQ
For more Fresh P: http://goo.gl/md68WT
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Arcobaleni by Music is Love
Above and Beyond by Silent Partner